Name: Chickpea and white bean bowls
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained and rinsed; 2/3 cup canned cannellini beans, drained and rinsed; 1 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp smoked paprika; 3/4 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 3 tbsp water; 3 tbsp nutritional yeast; 2/3 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1/2 tsp dried dill; 2/3 cup cherry tomatoes, halved; 3.5 oz cucumber, diced; 1 oz fresh baby spinach

Nutrition

Per serving

522 calories

Protein: 41g; 31% of calories
Carbs: 68g; 51% of calories
Fat: 11g; 18% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chickpeas, white beans, smoked paprika, cumin, half the salt, and 2 tablespoons of water to the skillet. Cook for 5 minutes, stirring often, until the beans are heated through and the water has mostly evaporated. Done when heated through.
While the beans warm, whisk together the Greek yogurt, 2 teaspoons of the lemon juice, the dried dill, a pinch of the salt, the black pepper, and 1 tablespoon of water in a small bowl until the sauce is smooth and pourable.
Toss the cherry tomatoes and cucumber in a bowl with the remaining lemon juice and a pinch of salt. Arrange the spinach in a serving bowl, top with the dressed vegetables and warm beans, and stir in the nutritional yeast. Drizzle the yogurt sauce over the top before serving.

Nutrition

Ingredients

Instructions

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